Sprinkle Cookie Cake

Oh boy, I’ve been itching to share this cake with you guys for what seems like an eternity. From how it came about to the shimmering sprinkles around the trim, I’m all about this cookie cake! Yes, I said cookie cake! This pretty little party cake is made up entirely of sprinkle cookies and Italian meringue buttercream. Sprinkle cookies turned into cake with buttercream and sprinkles…. I can’t take it!

Okay, so this all started a few weeks a go with a phone call from a client asking me to create a cookie cake for a birthday party. The first thing that flashed in my head were those large cookie cakes you see in malls and that’s really not my thing. However, my client then redeemed herself by saying she wanted a Meghan cookie cake. This immediately peaked my interest, and well, it was time to create a Meghan cookie cake.

I truly had no idea what I was going to come up with, but that day as I was photographing sprinkle cookies, it hit me. Those sprinkle cookies are so ridiculously good and chewy, and if I made them a little bigger they would make an outrageous party cake! This is normally the point where everything else would get put on the back burner so I could test my idea, but I had to wait. I had to make about a kazillion cupcakes for a client in NY so that kind of needed my full attention. You may have noticed on facebook and instagram that I was up to my eyeballs in buttercream 🙂

I’m happy to report the cupcakes were a huge hit at the baby shower, and I got back to Boston just in time to work on the cookie cake. The one thing I want to stress about this cookie cake is that your cookie dough must be cold when it goes in the oven. This way the cookies bake evenly, and you don’t wind up flinging anything when it’s time to assemble 😉 Another important point is to use a smooth satiny buttercream to frost it. It will make your life much easier. It’s also important to flip the top cookie upside down so you have a smooth surface to frost.

Once I frosted it, I finished it off with some shimmery sprinkles. I have to admit I didn’t want to part with this one, but nothing beats seeing the look on someone’s face when they first see their cake. My client could not believe it was all cookies, and I got word yesterday that it was the talk of the party! As I was working on this cake I got about 25 other ideas, so I’ve got a feeling they’ll be some more cookie cakes in the future. Enjoy!

Hi – I love this idea and my daughter wants it for her birthday in December, unfortunately her twin brother not so much into rainbow sprinkles as she is. Can I substitute mini chocolate chips instead? or would just chocolate sprinkles work? Thanks in advance for your help 🙂

Meghan, This gem is beautifully concocted from concept, to color and execution. I love how the satiny frosting preserves the cookie’s soft, chewy texture so that it works. Brava to you and your client for nudging you towards this spectacle!

Loving how beautiful this turned out! I honestly thought it was a cake for a second, then I read closer 🙂

I’m super inspired by your story, I was reading through your About section. I am about to graduate with my bachelors from the Culinary Institute of America, and I just started my blog several months ago, so hopefully I will have as much success with it someday as you have with Buttercream Blondie!

Best of luck to you in the future, and check out my blog if you get a chance!

Now I am really glad that I have encountered your recipe on foodbuzz. This is such a creative idea. The cake looks so lovely (for sure it tastes good). I already look forward to see the pictures resulting from your 25 other new ideas!

Oh my god! This is the greatest cake I’ve ever seen! The only thing I love more than cake is cookies, and this brings those two together! This is way better than those thin, giant cookie cakes at the mall like you mentioned; this is a REAL cake.

What a fantastic idea! I’m sure you could use all sorts of flavors of cookies to make different cakes! I wonder how the cookies do when the cake is cut? Would they crumble or would the buttercream help keep them soft?

This cake looks so good. You are one talented pastry chef! I love the colour of your butter cream and the sprinkles are decorated so perfectly. Love the look of the inside before the frosting too. MUST BE YUMMY!

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[…] and a little challenging for her birthday cake. I’d seen a couple cookie cakes on a couple different blogs, and I’ve been wanting to try my hand at one. When I showed a picture of one to Karyn and a […]

Welcome to Buttercream Blondie

I’m Meghan, a pastry chef, recipe developer and culinary personality, who loves to flirt with dessert. On Buttercream Blondie, I give your favorite sweets makeovers using spirits and liqueurs. Join me as I glam them up one recipe at a time!